Spelt – pumpkin – potato bread with sourdough

Ingredients for 1 servings:

• 200 g sourdough (spelt sourdough)
• 200 g spelt flour, type 630
• 250 g spelt flour (wholemeal)
• 8 g yeast
• 100 g pumpkin seeds
• 150 g potatoes, peeled, finely grated
• 150 ml tea, fennel
• 1 tsp salt
• 1 tsp oil
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

delicious, moist spelt bread

Finely grate the potatoes and pour boiling tea over them. Add the honey and dissolve the yeast in it. Combine the remaining ingredients, except the pumpkin seeds, in a mixing bowl and knead everything into a dough. Knead in the pumpkin seeds. Let the dough rise for about an hour, then knead again and pour into a greased 30cm bread pan. (I sprinkle the greased pan with sesame seeds or oatmeal.) Let it rise for another 30 minutes (until it has risen considerably). Preheat the oven to 200°C (400°F), then place the bread in the oven and bake for 10 minutes, then reduce the heat to 170°C (350°F) and bake for about 45 minutes. It’s baked through when it sounds “HOLLOW” when you tap the bottom!